I have been trying everything to make a low carb, low sugar chocolate chip cookie. I’ve tried every combination of almond flour and coconut flour, even a combination of nut flours and regular flours, but couldn’t come close. So I went back to square one and started with things I like to make a great tasting, great texture and chewy and crunchy cookie. So I started making the batter and when I finished, I tasted the mixture….I realized that this might be the real thing as I enjoyed eating just the batter. Try it, I’m certain you’ll love it as much as I do. Remember nuts are used in this recipe so make sure to let people know in case they have a nut allergy.

Ingredients

1 cup of finely ground walnuts (I put them in my food processor)

1/4 cup of coconut flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthium gum (adds texture)

1/2 cup sweetener (I use a Splenda or Truvia Baking Blend or “Fling Brand Sweetener. Note: Truvia Baking Blend and “Zing” both have sugar so choose accordingly). Others prefer Swerve or Natvia, so use your favourite sugar substitute, but make sure it’s one that’s OK for baking.

1/2 cup butter (softened)

1 egg (room temperature)

2 teaspoons of vanilla

2 ounces of 90% dark chocolate (chopped into small pieces)
The darker the chocolate the less sugar (see below)

1/3 cup of chopped walnut pieces

1 1/2 teaspoon instant coffee (this gives a smoother flavour)

Use Dark Chocolate

Has less sugar

Directions

Preheat oven to 350 degrees F.

Put butter and sugar substitute into a food processor or into a bowl and cream together

These Ricotta meatballs are so flavourful and tender. Serve over spaghetti. If you are on a Keto diet you can use spaghetti squash or zucchini squash sliced as spaghetti, cauliflower rice. You can also cut them when cooled and use them as a layer in lasagna.

Ingredients

2 tablespoons olive oil

1/2 onion, minced

3 cloves garlic, minced

1 pound ground beef

1 cup whole milk ricotta cheese

1/4 to 1/2 cup grated Parmesan cheese (depends on how intense you like the flavour)

Note: If you are using this shell with a pie filling such as a pecan or apple pie, bake for 4 minutes before filling, then add your contents and cover edges of pie shell with aluminum foil to prevent burning, then bake for approx. 40 minutes. Check the pie to ensure it is not overcooked.